Pumpkin Dump Cake

nibbleboard.com/recipes/pumpkin-dump-cake

Ingredients

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray and set aside.
2. Whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, and pumpkin pie spice in a large bowl until smooth and fully combined.
3. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
4. Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer. Do not stir — just let it sit on top in a dry layer.
5. Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible.
6. Scatter the chopped pecans evenly over the top of the butter layer.
7. Bake for 55 to 60 minutes until the top is golden brown and the edges are bubbling.
8. Let the cake cool in the dish for at least 30 minutes before slicing so the pumpkin layer can set up.
9. Serve warm with a generous dollop of whipped cream and a dusting of cinnamon, or with a scoop of vanilla ice cream.

Nutrition per Serving

Chef Tips

• I've found that melting the butter and drizzling it gives a more even golden crust than slicing cold butter on top — every inch gets crispy instead of having soggy patches.
• Use 100% pure pumpkin puree, NOT pumpkin pie filling. Pie filling already has sugar and spice added and will throw off the balance.
• If the top is browning too fast before the hour is up, tent a piece of foil over the dish for the last 10-15 minutes.
• After trying both, I always use salted butter here — the salt cuts through the sweetness and makes everything taste more complex.
• Store leftovers covered in the fridge for up to 5 days. It honestly tastes even better the next day when the pumpkin layer firms up and the flavors meld.

Storage

Cover tightly with plastic wrap or foil and refrigerate for up to 5 days. The texture actually improves overnight as the pumpkin custard sets further.